Tag Archives: East Village

Because Steve Aoki loves cake, and in honor of his announcement of a free concert on September 30th in NYC, we wanted to share the spot that served us the best piece of cake in all of NYC… Momofuku Milk Bar.

Why it’s worth it: Take one bite of the crack or candy bar pie and it’s love at first bite.

Vibe: This lively, yet intimate, space is dressed with brick walls, wooden communal tables, antique chandeliers and floral-pattern plates that elicit Sunday night supper at Grandma’s house. The real attraction though, is not the decor, but the food on the plates.

Layout: Supper is divided into three sections: a sidewalk area for outdoor eating (covered and heated in the winter), a rear dining room with a wine cellar and a front dining room which boasts a bustling open kitchen.

If you’re like me, when you hear “Caracas Arepa Bar” you probably wonder “what is an arepa and do I want to go to a place that has little else on the menu?” Well… an arepa needs to be experienced, not explained, but I’ll do my best and say it’s a Venezuelan corn muffin, crisp on the outside and steamy-soft in the middle, stuffed with any of the following: pulled pork, beef, avocado, black beans, plantains, etc… And if that doesn’t get you excited, consider this: the most expensive arepa is $8.

Why it’s worth it: Let’s just say.. when you Google arepa, Caracas is the second listing (first is Wikipedia)

Vibe/Layout: The decor of this small and cozy ‘straunt is warm and hip, with old mismatched wall and ceiling panels, semi-old or worn down looking furniture and cool fixtures which add a Venezuelan flair. Light Latin and Spanish music play in the background of this ‘straunt, which has a small bar, high top seating and amazing outdoor picnic-table seating.

All other NYC BBQ ‘straunts are in the minor leagues compared to Mighty Quinn’s BBQ. This is the big leagues.

Why it’s worth it: Mighty Quinn’s spare ribs and brisket are instant conversation stoppers. They slow-cook their barbecue with hardwood only (no gas allowed) and serve meat that is raised on pastures or outdoors.

Vibe/Layout: The entrance to this ‘straunt is a glass garage door that opens on nice evenings. The reclaimed wood tables and stacks of oak, cherry and apple lend warmth to the inside of the ‘straunt, which is filled with a communal table, bar seating with windows for people watching on 6th Street and private seating.

Ideal meal: Brisket or spare ribs with a side of sweet potato casserole or pommes frites

F.Y.I.: There is no waiter service here; you order what you would like from the register and sit anywhere you please.

People behind Mighty Quinn’s: Mighty Quinn’s got its start as a stall at Smorgasburg, where pit master Hugh Mangum, a drummer and cook who worked under Jean-Georges Vongerichten, drove each weekend hauling brisket he had smoked in Hunterdon County, N.J. The meat was deliberately, slowly sliced, and the lines were notoriously long.